| Mixed Organic Baby Greens |
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Braised lentils, artichoke hearts, kalamata olives, oven roasted tomatoes, tossed in a basil-balsamic vinaigrette, then topped with barrel aged feta |
| Crisp Romaine Lettuce |
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With smoked dolphin caesar dressing, shaved asiago, char-corn salsa, toasted brie croutons, and chards of crispy tortilla |
| Mixed Organic Baby Greens |
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Tossed with passionfruit vinaigrette, fresh mango, avocado, dried tart cherries, danish blue cheese, candied pecans, hearts of palm, cucumber and tomato |
| Miso-Braised Colorado Lamb Shank |
$26.00 |
Served fall off the bone tender on sweet potato mash with pickled red cabbage, miso broth and crispy leeks |
| House |
$28.00 |
Made spinach and barrel aged feta cheese ravioli in a lemon-butter sauce with char-grilled exotic mushrooms, black garlic and crispy vidalia onions |
| Cilantro Crusted |
$24.00 |
Char grilled, organic free range chicken breast presented sliced in a laksa broth with noodles, bean sprouts, baby bok choy and crispy won-tons |
| Char-Grilled Center |
$31.00 |
Cut beef tenderloin filet on truffled yukon gold mash with a mushroom demi glace, seared foie gras, grilled exotic mushrooms, asparagus and crispy vidalia onions |
| Crisp Potato |
$28.00 |
Crusted fresh black grouper filet on a creamy florida sweet corn sauce with char-corn salsa, roasted red pepper mojo and crispy shallots |
| Char-Grilled Rare Fresh |
$29.00 |
Ahi tuna on key west shrimp fried rice, with ponzu, pickled ginger, asian slaw and crispy won-tons |
| Golden Brown |
$28.00 |
Macadamia nut crusted fresh yellowtail snapper filet on lump crab risotto with a chinese black bean sauce, chinese mustard sauce, and basil oil |
| Herb Marinated Char |
$11.00 |
Grilled fresh everglades frog legs |
| Smokey Butternut Squash Bisque Laced |
$8.00 |
With marsala wine, chipotle chili, maytag blue cheese crumbles, candied pecans, and shards of applewood smoked bacon |
| Pan Sauteed Peeky Toe Crab Cake |
$12.00 |
With cuban salsa esmeralda |
| Smoked Chicken and Brie Cheese Quesadilla |
$10.00 |
With char corn salsa, lime creme fraiche and a roasted red pepper mojo |
| Seared Hudson Valley Foie Gras |
$16.00 |
On a toasted anson mills polenta round, with a blackberry glaze and crispy fried vidalia onions |
| Panko Crusted and Pan |
$9.00 |
Sauteed laura chanel goat cheese medallions with a sherry shallot caper vinaigrette |
